The Trick to Perfectly Crisp Hash Browns - Kitchen Conundrums with Thomas Joseph

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash brown potatoes

Sweet potatoes are more nutritious, while frozen options can be more budget-friendly.

Peel the russet potatoes.

Cut the potatoes into pieces that fit into the food processor tube.

Grate the potatoes using a food processor with a grating attachment.

Place the grated potatoes and shallot into a bowl of water to wash away excess starch.

Gently nudge the potatoes in the water to remove starch, then fish them out.

Place the potatoes in an even layer on a clean linen towel and squeeze out excess moisture, leaving a little behind to keep the mixture together.

Chop fresh herbs (thyme and rosemary) and add them to the potato mixture.

Heat a non-stick skillet over medium-low heat.

Add 1/4 cup of safflower oil to the skillet.

Pack the potato mixture firmly into a measuring cup and drop it into the pan, flattening it into an even layer.

Cook the hash browns for about 8 minutes on one side, monitoring the heat to prevent burning.

After 8 minutes, gently flip the hash browns and cook the other side for another 8 minutes.

Check for a golden brown color and ensure they are cooked through.

Remove the hash browns to a wire rack, and optionally place them in a low oven to keep warm until serving.

Sprinkle with a little salt after removing from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary